Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce

INGREDIENTS

8 oz

unbleached all-purpose flour (about 1 3/4 cups)

1 1/4 tsp

salt, divided

1/2 tsp

baking powder

1/3 cup

plus 1 teaspoon extra-virgin olive oil, divided

5 tbsp

very cold water

1 lb

tomatillos, husks removed

jalapeño peppers, stemmed

garlic cloves, peeled and divided

Cooking spray

1 tbsp

lime juice

1/2 tsp

freshly ground black pepper, divided

1/2 tsp

sugar

1 cup

chopped onion

8 oz

ground chicken

4 oz

chopped mushrooms

1 1/2 oz

shredded cave-aged Gruyère cheese (about 6 tablespoons)

1 oz

shredded Monterey Jack cheese (about 1/4 cup)

large egg, lightly beaten

1 tsp

water